- Joined
- Apr 9, 2019
- Messages
- 8
Hey everyone,
Just signed up yesterday, but I'm loving the forums so far. I hope this is the right sub-forum to start this discussion, if not, I hope the mods will direct it to the proper one.
I am considering starting a healthy food, food truck in the metro Detroit area. I would love to hear from people who I would be looking at as future customers...health conscience eaters.
What type of foods would interest you if available from a food truck. This means you might order from the parking lot of a gym, a food truck event or even as a catering option for your next family or business party.
Think...food on the go, so a steak dinner is out of the question, but a steak wrap would be more of what I am looking at. Can be of any ethnicity as long as it doesn't require large over-sized equipment to prepare since the truck is limited in size.
I am at the beginning of my research, so I haven't even started a business plan, nor have I developed a menu (for pricing purposes). Before I do that, I want to get an idea of what is missing from the market (even if you aren't in Detroit) because I plan to develop the concept with growth to other cities and the ability to convert it into a brick and mortar in mind.
Thanks for your help!!!
Just signed up yesterday, but I'm loving the forums so far. I hope this is the right sub-forum to start this discussion, if not, I hope the mods will direct it to the proper one.
I am considering starting a healthy food, food truck in the metro Detroit area. I would love to hear from people who I would be looking at as future customers...health conscience eaters.
What type of foods would interest you if available from a food truck. This means you might order from the parking lot of a gym, a food truck event or even as a catering option for your next family or business party.
Think...food on the go, so a steak dinner is out of the question, but a steak wrap would be more of what I am looking at. Can be of any ethnicity as long as it doesn't require large over-sized equipment to prepare since the truck is limited in size.
I am at the beginning of my research, so I haven't even started a business plan, nor have I developed a menu (for pricing purposes). Before I do that, I want to get an idea of what is missing from the market (even if you aren't in Detroit) because I plan to develop the concept with growth to other cities and the ability to convert it into a brick and mortar in mind.
Thanks for your help!!!
